I've found that braising cans change the flavors and textures within, but unpredictably so. It doesn't seem to do much for sardines, but tuna in water loses its beefiness and becomes more pleasantly fishy and also a little bitter, while tuna in oil somehow gets more meaty and less fishy. Like its aged version, can-braised Spam takes on a softness that's especially nice when you fry the surface to a crunchy crust.

costermonger:I've found that braising cans change the flavors and textures within, but unpredictably so. It doesn't seem to do much for sardines, but tuna in water loses its beefiness and becomes more pleasantly fishy and also a little bitter, while tuna in oil somehow gets more meaty and less fishy. Like its aged version, can-braised Spam takes on a softness that's especially nice when you fry the surface to a crunchy crust.

At the end of the day though, you're still eating farking spam.

I've been known to fry up spam burgers in my time. That crunchy outside he mentions is quite good. Honestly, Spam wouldn't be all that bad if it weren't so damn salty.

Egoy3k:costermonger: I've found that braising cans change the flavors and textures within, but unpredictably so. It doesn't seem to do much for sardines, but tuna in water loses its beefiness and becomes more pleasantly fishy and also a little bitter, while tuna in oil somehow gets more meaty and less fishy. Like its aged version, can-braised Spam takes on a softness that's especially nice when you fry the surface to a crunchy crust.

At the end of the day though, you're still eating farking spam.

I've been known to fry up spam burgers in my time. That crunchy outside he mentions is quite good. Honestly, Spam wouldn't be all that bad if it weren't so damn salty.

One of my dad's favorite meals to make is Spamghetti. it's disturbingly good.

QifutuWahuta:Egoy3k: costermonger: I've found that braising cans change the flavors and textures within, but unpredictably so. It doesn't seem to do much for sardines, but tuna in water loses its beefiness and becomes more pleasantly fishy and also a little bitter, while tuna in oil somehow gets more meaty and less fishy. Like its aged version, can-braised Spam takes on a softness that's especially nice when you fry the surface to a crunchy crust.

At the end of the day though, you're still eating farking spam.

I've been known to fry up spam burgers in my time. That crunchy outside he mentions is quite good. Honestly, Spam wouldn't be all that bad if it weren't so damn salty.

One of my dad's favorite meals to make is Spamghetti. it's disturbingly good.

I have a unopened can of turtle soup from 1975 or so. I am not kidding. Found it tucked in the back of one of my mom's packed cabinets after she died. I want to sell it on eBay but I'm afraid it will explode.

QifutuWahuta:Egoy3k: costermonger: I've found that braising cans change the flavors and textures within, but unpredictably so. It doesn't seem to do much for sardines, but tuna in water loses its beefiness and becomes more pleasantly fishy and also a little bitter, while tuna in oil somehow gets more meaty and less fishy. Like its aged version, can-braised Spam takes on a softness that's especially nice when you fry the surface to a crunchy crust.

At the end of the day though, you're still eating farking spam.

I've been known to fry up spam burgers in my time. That crunchy outside he mentions is quite good. Honestly, Spam wouldn't be all that bad if it weren't so damn salty.

One of my dad's favorite meals to make is Spamghetti. it's disturbingly good.

Can we talk about the Dear Prudence link in the sidebar of this article? Jesus! I didn't know women were entitled to sex! I wonder how this effing coont would feel if the letter were from a man wishing his girlfriend would suck his herpetic peener.

mom finally seizured and couldn't return to her house. i got to clean the many shelves in the basement of hundreds of cans and bottles of food products. i'm serious. many cans were empty, their contents somehow evaporating like air through a balloon. many cans were rotted away, labels blackened where and the contents somehow seeped from the can and permanently stained the wood shelves.

there were products that said "New!" on the label that are no longer sold in the market. it was beyond disgusting. i will never go through or put up with having to clean another house in such condition as what my mom did to her house. i should have set the farking thing on fire.

Tommy Moo:Can we talk about the Dear Prudence link in the sidebar of this article? Jesus! I didn't know women were entitled to sex! I wonder how this effing coont would feel if the letter were from a man wishing his girlfriend would suck his herpetic peener.

Yeah I'm siding with the guy on this one, no way in hell I'm going down on some woman with herpes.

C-eyes:-notes so far-Rodel & Connetable for sardinesConti Bros. -variousCougar Gold - cheddar cheese IN A CAN

Might actually try some, but agree that the salt level is a big strike against most things in cans.

CG is actually pretty dang good. Not exactly something you'd substitute in place of cheddar in most recipes, but it can be insanely good when used properly. It's freaking awesome crumbled in a salad for example.

So, the entendre of this headline is the taste of canned foods vs. prolonged anal sex.......He likes his food in a can.He likes his anal sex - taking it in his "can".He likes his anal sex better when a penis remains in his anus for an extended period of time.He likes his canned food better when it remains in the can longer.

Hector Remarkable:So, the entendre of this headline is the taste of canned foods vs. prolonged anal sex.......He likes his food in a can.He likes his anal sex - taking it in his "can".He likes his anal sex better when a penis remains in his anus for an extended period of time.He likes his canned food better when it remains in the can longer.

Another Government Employee:QifutuWahuta: Egoy3k: costermonger: I've found that braising cans change the flavors and textures within, but unpredictably so. It doesn't seem to do much for sardines, but tuna in water loses its beefiness and becomes more pleasantly fishy and also a little bitter, while tuna in oil somehow gets more meaty and less fishy. Like its aged version, can-braised Spam takes on a softness that's especially nice when you fry the surface to a crunchy crust.

At the end of the day though, you're still eating farking spam.

I've been known to fry up spam burgers in my time. That crunchy outside he mentions is quite good. Honestly, Spam wouldn't be all that bad if it weren't so damn salty.

One of my dad's favorite meals to make is Spamghetti. it's disturbingly good.

Low rent Carbonara.

My kids like spam, mac & cheese. While cooking the mac, dice the spam up small and cook it separate and later mix it into the finish mac & cheese. Not a bad quick hot lunch for $3, that feeds all of us. Breaks the monotony of only having leftovers for lunch.

I had a 1972 can of SPAM hidden on a high shelf, the can behind a pot I never use. And there it would have stayed. But the SPAM evolved into some kind of sentient lifeform, and an epic battle ensued! The SPAM with pot lid and salad fork, and I with butcher's mailed glove and the dread tongs! For over an hour the battle raged! I even considered using a can of Drano, but didn't, fearing some twisted interpretation of the Geneva Convention!

Fortunately, I was able to corner it in the freezer. Once frozen, I was able to have it parachuted into the depths of the Antarctic, where it will never bother anyone again. Except maybe Kurt Russell.

strangeluck:QifutuWahuta: Egoy3k: costermonger: I've found that braising cans change the flavors and textures within, but unpredictably so. It doesn't seem to do much for sardines, but tuna in water loses its beefiness and becomes more pleasantly fishy and also a little bitter, while tuna in oil somehow gets more meaty and less fishy. Like its aged version, can-braised Spam takes on a softness that's especially nice when you fry the surface to a crunchy crust.

At the end of the day though, you're still eating farking spam.

I've been known to fry up spam burgers in my time. That crunchy outside he mentions is quite good. Honestly, Spam wouldn't be all that bad if it weren't so damn salty.

One of my dad's favorite meals to make is Spamghetti. it's disturbingly good.

Maybe it's just me, but I'm less concerned with canned food being "interesting" and more with it being "safe". Off-brand "spaghettios" aren't supposed to be "interesting", they're supposed to be "filling" and "cheap" and not give me "botulism".

Abacus9:Maybe it's just me, but I'm less concerned with canned food being "interesting" and more with it being "safe". Off-brand "spaghettios" aren't supposed to be "interesting", they're supposed to be "filling" and "cheap" and not give me "botulism".

ciberido:Abacus9: Maybe it's just me, but I'm less concerned with canned food being "interesting" and more with it being "safe". Off-brand "spaghettios" aren't supposed to be "interesting", they're supposed to be "filling" and "cheap" and not give me "botulism".

I know of a "blog" that you might "like."

"Thanks", that was "great" (seriously, that made my night - especially "Quarterback").

Abacus9:Maybe it's just me, but I'm less concerned with canned food being "interesting" and more with it being "safe". Off-brand "spaghettios" aren't supposed to be "interesting", they're supposed to be "filling" and "cheap" and not give me "botulism".

That's my concern also. Tuna and other things you don't normally cook will get tossed. You can maybe take a chance with corn or soup, but even then I'd do so reluctantly.

That's a good rule of thumb, but keep in mind that killing bacteria by cooking it doesn't remove any toxins they may have left behind. And, regardless of expiration date, if you ever see a can bulging, throw it out!

Duck_of_Doom:Abacus9: Maybe it's just me, but I'm less concerned with canned food being "interesting" and more with it being "safe". Off-brand "spaghettios" aren't supposed to be "interesting", they're supposed to be "filling" and "cheap" and not give me "botulism".

That's my concern also. Tuna and other things you don't normally cook will get tossed. You can maybe take a chance with corn or soup, but even then I'd do so reluctantly.

That's a good rule of thumb, but keep in mind that killing bacteria by cooking it doesn't remove any toxins they may have left behind. And, regardless of expiration date, if you ever see a can bulging, throw it out!

One evening back in 2008, when I was feeling particularly lazy about dinner, I decided to grab a can of Campbell's chicken noodle soup from my roommate's side of the pantry. He's around only once every couple months or so, so I knew I'd have plenty of time to replace the can before he got back.

The soup tasted ... not bad, but not quite the way I expected. A little flat, maybe. So then I looked more closely at the can, and saw an expiration date of 1998. Ten-year-old soup! After that, I looked through the rest of the cans on his shelf, and found a few equally old things there, like a jar of salsa and some black beans. All those got chucked, with his blessing. Not sure I would have wanted to try anything else that old.

KrispyKritter:mom finally seizured and couldn't return to her house. i got to clean the many shelves in the basement of hundreds of cans and bottles of food products. i'm serious.

I once had some neighbors - a mother and daughter - who had their basement filled with canned goods. Shelf after shelf after shelf. If they'd eaten only stuff from the basement for about three years, they might have gotten through it all, but I have no illusions about how long those cans might have lasted in a damp basement. I figure it was some depression-era hangup about food on the mother's part, since they didn't seem to be hoarders otherwise, and everything was neatly kept. But at the same time, I thought it was such a waste - you could have fed a family of four from that stash for a few months, easily.